Aji Amarillo Sauce


15 mins


2 cups
“This is one of those bad to the bone sauces I found in my travels. It is used on steak and fresh fish around different restaurants. I love it because it combines the Japanese and Peruvian flavors together that make everything seem delicious and tangy! Can be used on fish or meat desirably. “


1 jars (225g)  Aji Amarillo

250 mL  Rice wine vinegar (yusen or Mizkan brand)

150 mL  Grape seed oil

100 mL  Soy sauce

50   mL  Yuzu Juice

50   mL  Lemon juice


  1. Mix the aji Amarillo, vinegar, soy sauce, yuzu juice and lemon juice in a vita-mix or fast speed blender.
  2. Slowly add the grapeseed oil until emulsified. Add salt to taste

Chef's Tips

Make sure to mix ALL ingredients in the blender EXCEPT the grapeseed oil. This way when you add the oil slowly, the sauce become luscious and glossy the way it was intended to be

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